A quick and easy light gluten-free Clafoutis baked custard dessert, with a blueberry and lemon twist to the French classic that's great for dessert, teatime or breakfast.
1tbsp eachbutter and sugarfor the dish
250g (9oz)fresh blueberries*organic
1grated zest of a lemonorganic/unwaxed
170g (6oz)pouring (single) cream15% fat
Preheat the oven to 180°C fan / 200°C / 400°F (gas 6). Wash and dry the blueberries.
Generously butter a gratin, pie dish or deep cake tin. Top with a tablespoon of sugar and shake the dish to evenly spread it over the butter. Lay the blueberries in a single layer to cover the surface of the dish.
In a bowl, whisk together the eggs, sugar, lemon zest, cream, cornflour and liqueur, if using.
Pour the egg mixture over the blueberries and sprinkle on the poppy seeds. Bake in the oven for about 30-35 minutes until cooked in the middle but not too dark at the edges.
* If using frozen blueberries, bake for a further 15-20 minutes.Either serve at room temperature or chill in the fridge until ready to serve.